Chicken Curry Bread Pot 咖喱面包窝

What a BIG bun huh?!! It is really BIG..haha! (see the 2nd pic) Too big that my hands can't manage to grab the whole bun! Wonder what's inside? Scroll down and you'll see...(^o^)

See how big it is here....Opps! the cracked top..:(( The bread was too soft that I've accidentally cracked it while removing it from the baking pan.

Yeah!! Chicken Curry was hidden inside this BIG bun! (sorry for the bad images here, the light was too dim when I took these pictures)
This is how they served the Chicken Curry with bread back in my hometown.

I'm sorry too that I've forgotten to take some pictures on how I wrapped the Curry Chicken with the bread dough. But it was rather easy, just need to be careful and gently not to tear the bread dough apart.

Recipe and method for the bread,... please refer to honeybeesweets blog.

* Cook the curry chicken with some thick gravy and wrap with an aluminium foil (seal tight)
* Rub some butter on a 10" round cake pan or lined it with a parchment paper.
* Roll out the ready bread dough into a round shape (enough to wrap up the foiled Curry Chicken) with a rolling pin, thickness about 2". Slightly roll a little thinly the sides of the bread dough.
* Place the rolled dough on top of the wrapped Curry and seal at the bottom.
* Place into an 10" round cake pan
* Brush some egg wash on top of the bread (do not skip this because we want the bread top to be a little shinny and crispy)
* Bake at 170'C for 45 minutes
* Once done, cool slightly and remove from the pan and serve.

Recipe for Chicken Curry....please refer to my older post on Steamed Spare-ribs Curry.
Replace the spare ribs with chicken or any other meat. Then reduce the amount of water so that you'll have a thicker gravy for easy wrapping.
* Wrap up the curry with some gravy with aluminium foil, seal tightly to avoid any leaking when baking.

Ta-da...it's time to serve. We had this for dinner last few days, and I'm going to make this again for our coming party end of this month. ^^
This was my first attempt though, and I got it right! Yay!!! And I'm glad everyone loves it..:))

Here are some braided buns with the same bread recipe which I've done earlier. Love the texture, and they were still soft the next day!

Happy Baking!

Nasi Briyani (Spiced Rice) & Kampung Mutton Curry

If you had read my previous post, here's the recipes I promised to share. First the Nasi Briyani then the Kampung Mutton Curry, both were serve during my daughter's birthday celebration last Sunday. Besides these 2, there were some other snacks which the recipes were posted long ago.

Here's the first one, Nasi Briyani (Spiced Rice)

Recipe:

Ingredients A
3 cups Basmati rice
4 cups water
1 tbsp chicken stock essence
3 tbsps raisins (original called for 1 tbsp)

Ingredients B

1" cinnamon stick

3 cloves

4 cardamoms

1 tsp tumeric powder

Ingredients C (fried)

1/2 small bowl garlic and shallots

1 cup cashew nuts

Method:

~ Heat up 2-3 tbsp margarine in pot, stir fry ingredients B until fragnant.

~ Add in ingredients A (except water) and fry evenly.

~ Add in water, cover with pot lid and bring to boil. Reduce to low heat and cook for 10-15 minutes or until rice totally cooked.

~ Sprinkle with fried garlic and shallots and cashew nuts and serve.

2nd one, Kampung Mutton Curry

Recipe:

Ingredients A
500g topside mutton (cut into chunks)
400g potatoes (peel and cut into small cubes)
1-2 cups water

Ingredients B
3 tbsps chilli powder
5 fresh red chilli
1 slice galangal (lengkuas)
3-4 stalks lemongrass
100g shallots
100g garlic
2 candle nuts

Ingredients C
5 cardamoms
3cm cinnamon

Ingredients D
200ml coconut milk
salt and sugar to taste

Method:
~ Heat up 4-5 tbsps oil in pot, stir fry ingredients B and C until fragnant.
~ Add in mutton and potatoes and stir fry until even. Add in 2 cups water, cover to cook at low heat until tender.
~ Stir in ingredients D, bring to boil. Remove and serve.

Cheers!

Steamed Spare-Ribs Curry

I've been craving for curry lately even I'm on a strict diet..haha! Why diet with such good foods around me all the time?!! I've been putting on weight ever since and that's why. Anyway I still eat but with smaller portion now and regular exersice. I hope I'll meet my target soon...;p

Okay enough with those diet thing...blah blah blah...here's the curry I cooked for myself..:D



Steamed Ribs Curry...yum yum!





Ingredients:

500g Spare-ribs (chopped into 3" length)

4 potatoes (cut into pieces)

200ml concentrated coconut milk

2-3 stalks lemon grass

2 stalks curry leaves

1 tbsp Chilli powder (mixed with 2 tbsps water)

1 tbsp chilli boh or chilli giling



Marinade:

1 tsp salt

30g Meat curry powder

a little sugar

a little water



** Salt to taste.



~ Marinade ribs at least one hour.

~ Heat wok with some oil, stir-fry shallots, chilli powder (mixed with water) and chilli boh until fragnant, add in curry leaves and lemon grass.

~ Add in potoes and ribs followed by coconut milk and mix well. Add a little more salt to taste.

~ Transfer into a tray and steam for 25-30 minutes or until meat tender.



These are the ingredients needed..:)



Oh so yummy. Who can resist with this delicious dish??



What I'm serving for dinner tonight were plain fried vegetarian meehoon with steamed ribs curry...:)

YUMMY!!

Chicken Rendang Padang & Tumeric Glutinous Rice

Have been planning to cook this 2 days ago for my friends, but too bad the gathering has been cancelled. Well, since I've bought all the ingredients, I just have to cook this before those ingredients get expire especially the coconut milk. So end up there are a big pot of Rendang and Tumeric rice. Of course I've shared it with my other friends, and they love it..:)
This is the first time I cook Rendang and Tumeric rice...well, usually I'll buy from outside stall when I feel like eating it. Cooking it was not difficult but washing the dishes was a headache..haha!

Here's the Chicken Rendang.........you can always replace it with beef or mutton.


And then...Tumeric Glutinous Rice.

600g Tumeric Rice (I used 500g Glutinous rice and 100g white rice)
1 tsp Tumeric powder
1pc Assam rind

~ Mix all ingredients together and soak with water for at least 6 hours and drained.

3 small Garlic
1 Cinnamon Stick
2 Star anise
2 Cloves
8ooml coconut milk
1 tbsp Sugar
1 tsp Salt

~ Mix coconut milk with sugar and salt.
~ Stirfry Garlic, cinnamon sticks, star anise and cloves till fragnant then add in rice and mix well.
~ Pour in coconut milk mixture and transfer into a 9" round pan and steam for 25-30 minutes until cooked.


These are the ingredients you need for the Rendang.............

500g Chicken

1 cup Grated Coconut

2 Khaffir Lime leaves

2 stalks Lemon Grass

2-3 bowls of thick coconut milk

1 tsp Tumeric powder

4-5 tbsps Cooking oil

Blend ingredients:

20 Dried chilli

1 tbsp Chilli powder

10 shallots

5 cloves garlic

2.5cm Galangal/ Lengkuas

2.5cm Ginger

Method:

~Season chicken with tumeric and salt

~Fry grated coconut until slightly brown and keep aside.

~Fry blended ingredients until well cooked, add in leaves, lemon grass and chicken. Stir and mix well.

~Add in coconut milk and grated coconut. Mix well and cover with lid to simmer at low-heat until meat tender and gravy is thick. (add in coconut milk or water if gravy dries up)

~Add salt and sugar to taste.

My yummy dinner...:)

My Childhood Dishes

Hi!! I'm so happy today..;) Why? Well, my daughter is going to take her graduation photo tomorrow and I can't wait to see her wearing the robe...haha! Am I too excited? She's only 6, and she's only graduating from her kindergaten..;p (crazy me!!) Just imagine what I'm going to be when she graduate from her University in future..heehee! Another one is that I've planned and booked everything for our school holidays this coming September! Too early to plan? I like to do everything fast...that's me! haha! Not getting to far but to Singapore again..;)
Okay enough about me, let me share with you these 2 dishes that I used to eat looooooooong time ago. I can't remember when I last eat these, probably before I got married...^_^"

Here's the 1st one.......Fried prickled radish with dried shrimps.

This is a very simple dish with diced prickled raddish, diced dried shrimps, diced chilli padi and sugar. That's all you need! Soaked the prickled raddish and dried shrimps before cook, and just panfry everything with alittle oil until fragnant.

The 2nd one is Steamed Chicken with Salted Fish.

Ingredients for this are chopped Chicken, diced Salted Fish, sliced mushrooms, sesame oil, alittle cornflour, alittle sugar, and alittle light Soy Sauce. Mix everything together and steam for 25 minutes. (depends the amount/size of chicken)

All these were taught by my mother, its just simple and delicious. Well it somehow not so healthy with those prickled raddish and salted fish, but I think eating those once awhile will be nice..;)

**Note that the amount of the ingredients are depends to individual.


Cheers!!

SPICY TUMERIC CHICKEN

Ginger is good for our body. Chinese believe that it reduses wind in the body. I took alot when my confinement time, as my mother cook quite often for me. But of course during that time was no chilli added.....it tasted not bad too. Of course its better with chilli...hee hee! i used to add more chilli in it, cause i like the spice! And i always replaced the coconut milk with full cream milk, Yeah...find it more healthy...:)




INGREDIENTS:

1 whole chicken (cut into small pcs)
1 small bowl shallots
5-8 chili padi
2 small tumeric (about thumb size)
1 small ginger (about thumb size)
a little garlic
5 lemon grass
1 coconut milk-about 200ml (can be replace with UHT full cream milk)
Salt to taste

METHOD:
~ Pound all ingredients except coconut milk
~ Pan-fry the pounded ingredients with a little oil until fragnant
~ Add in chicken cubes, stir-fry for awhile
~ Then add in coconut milk, bring to boil
~ Turn to low heat, simmer for awhile until chicken is done
~ Add salt to taste
**(if its too dry, may add some water)